SNEAK VEGETABLES INTO BAKED GOODS
Vegetables in a cake? Why not? This is similar to carrot cake, but we used sweet potatoes instead. Sweet potatoes are packed with antioxidants which helps lower your risk of many diseases, including cancer, research shows. Not only that, they have fiber to promote bowel health. For those who are managing Diabetes, sweet potatoes have a lower glycemic index to help balance out your sugar level. Have this for a dessert, or sneak it in for a guilty-free snack like we did!
- 1 cup pecans, chopped
- 1 teaspoon vanilla
- 2 cups sweet potatoes, grated
- 2 teaspoons baking powder
- 2 tablespoons cinnamon
- 2 cups all-purpose flour
- 4 eggs
- 2 cups sugar
- 1/3 cup berries
- 1 cup vegetable oil
- 1 cup powdered sugar
- 1/2 cup butter
- 1 cup (8 ounces) low fat cream cheese, softened
- Preheat oven to 350 degrees F.
- In a large bowl, mix together sugar, eggs and oil. Add the rest of the ingredients one at a time ending with the grated sweet potatoes.
- Coat 1 sheet cake pan with a nonstick spray.
- Spread batter into pans.
- Bake in in a sheet cake pan for 35 minutes.
- Insert a toothpick in the center to determine readiness.
- Cool in pans before turning out for frosting.
- To make the icing, put together butter and cream cheese. Add remaining ingredients and mix well.
- Spread on cooled cake, spreading between layers and on sides and top for round layers or over the top and sides of a sheet cake.
- Add berries and pecans as garnish.